Mast-o-khiar Recipe

Prep the yogurt

If using regular store yogurt and you prefer a thicker mast-o-khiar, place the yogurt in a fine-mesh sieve or cheesecloth-lined strainer set over a bowl and drain in the refrigerator for 30–60 minutes to remove excess whey. Otherwise, use plain strained (Greek) yogurt as-is.

Prepare the cucumber

Peel the cucumber, cut lengthwise, scoop out seeds with a small spoon, then finely dice. Place diced cucumber in a small bowl and sprinkle with 1/4 teaspoon salt. Let sit 5–10 minutes, then press gently or drain any excess liquid using a spoon or paper towel so the mast-o-khiar doesn’t become watery.

Combine herbs and aromatics

In a mixing bowl, add the yogurt, drained diced cucumber, dried mint, chopped dill, sliced chives (or green onion), minced garlic (if using), remaining 3/4 teaspoon salt, and black pepper. Stir thoroughly until evenly combined and creamy. Taste and adjust seasoning — add a touch more salt or pepper if needed.

Brighten and finish

Stir in the lemon juice and 1 tablespoon olive oil into the yogurt mixture to lift the flavors. If using crushed dried rose petals, fold them in gently for a subtle floral note (use sparingly).

Garnish

Toast the pine nuts or walnut pieces in a small dry skillet over medium heat, shaking the pan, until fragrant and lightly golden (about 2–3 minutes). Scatter the toasted nuts over the top of the mast-o-khiar just before serving and drizzle a little extra olive oil around the surface for presentation.

Chill and serve

Cover and chill the mast-o-khiar for at least 30 minutes to allow flavors to meld (up to 4 hours). Serve cold as an appetizer alongside flatbread, lavash, or as part of a meze platter.